On a recent vacation, reader Amy Hansen visited Smilin' Joe's Restaurant at the Lazy Parrot Inn in Rincón, Puerto Rico. She was so smitten with the Key lime pie that she asked co-owner Lia Franek for the recipe. Now she wants to share it with all of you.

KEY LIME PIE FROM SMILIN' JOE'S RESTAURANT

Crust

1/2 cup sugar

2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

Preheat the oven to 350 degrees.

In a medium bowl, combine the sugar and the graham cracker crumbs. Stir in the butter.

Press the mixture evenly into a 9 to 9 1/2 -inch pie plate. Bake for 10 minutes, remove from oven and cool.

Filling

5 egg yolks

1 (8-ounce) package cream cheese, softened

21 ounces sweetened condensed milk (1 1/2 14-ounce cans)

Juice of 5 limes

Juice of 2 lemons

Whipped cream, for serving (optional)

Preheat the oven to 350 degrees.

In a mixer, beat the egg yolks and cream cheese together for several minutes until smooth.

Add the condensed milk and blend, making sure to scrape down the sides of the mixing bowl.

Use a whisk to slowly add the citrus juices. Do not beat. The mixture will seem runny at first but will thicken as the juices are incorporated.

Pour the mixture into the pre-baked pie crust.

Bake in the center of the oven for 40 minutes or until set.

Let cool; refrigerate for at least 4 hours.

Serve with whipped cream.

Requests

•
Cindy Meitzen
is looking for an enchilada dish she tasted at Playa de Loro restaurant in Galveston. Goat cheese, bay shrimp and other ingredients are rolled up in a tortilla, which is topped with creamy cilantro sauce and cheese.

• Sharon Richardson has lost her Heavenly Hash recipe, a fruit salad from the '70s. Readers?

Reflections on pork

Enter your favorite pork recipe in the
National Pork Board
's Family Recipes Contest through Oct. 17. Include a short description or story about the dish and how it relates to a cherished family moment or tradition. For entry forms and rules, visit
www.TogetherForDinner.com
.